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1
Preheat the oven to 350 degrees.
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2
Start the coals in the grill.
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3
Lightly spray an 8x8 square pan with oil.
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4
Mix the first 5 ingredients together in a large bowl.
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5
Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients.
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6
Stir to mix well and then knead lightly in the bowl for a couple of minutes.
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7
Put the dough into the baking dish and flatten it so that it evenly fills the pan.
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8
I found this to be a bit challenging the first time as the gluten is quite elastic and does not want to settle down.
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9
Be patient and keep trying.
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10
It will lay flat after a few minutes of trying.
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11
Mend any holes in the gluten by pressing it back to shape.
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12
Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
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13
This is also hard to do, just do the best you can as you will have the opportunity to re-cut later.
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14
Put it in the oven and bake for 25 minutes, uncovered.
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15
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the strips will pull apart easily later.
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16
Generously brush the top with barbecue sauce.
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17
Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the strips out, placing it sauce-side down on the grill).
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18
Brush the top of the strips with more sauce.
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19
Watch it closely to make sure that it doesn't burn.
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20
When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary.
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21
When done, remove to a platter and cut or pull apart the individual strips to serve.
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22
Enjoy!
